Bolillo Rolls Recipes

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MEXICAN BOLILLOS, CRUSTY OVAL ROLLS

Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll

Provided by Bergy

Categories     Yeast Breads

Time 2h30m

Yield 10 rolls

Number Of Ingredients 8



Mexican Bolillos, Crusty Oval Rolls image

Steps:

  • Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
  • When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
  • Add 2 1/2 cups flour.
  • Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
  • Gradually stir in as much of the remaining flour as needed to make a soft dough.
  • Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
  • Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
  • Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
  • Punch the dough down and knead briefly on a floured surface.
  • Divide dough into 10 pieces and roll into balls.
  • Work with the palms of your hands and start at the center of each ball to roll out into ovals.
  • Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
  • Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
  • Meanwhile heat oven to 375F degrees.
  • Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
  • Brush each roll with the cornstarch mixture.
  • Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
  • Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
  • Serve warm & fresh from the oven.

1 (7 1/4 g) package active dry yeast or 2 1/4 teaspoons active dry yeast
1 1/3 cups warm water
1 tablespoon honey
1 tablespoon lard or 1 tablespoon shortening, melted and cooled
1 1/2 teaspoons salt
3 1/4-4 cups flour
1/4 cup cold water
1 teaspoon cornstarch

BOLILLO ROLLS

Make and share this Bolillo Rolls recipe from Food.com.

Provided by Dienia B.

Categories     Yeast Breads

Time 4h50m

Yield 16 serving(s)

Number Of Ingredients 11



Bolillo Rolls image

Steps:

  • Heat water, honey, butter, and salt together in a saucepan.
  • Let cool to lukewarm; add yeast.
  • Let stand for 10 minutes.
  • In separate bowl, add flour to the water mixture; mix well.
  • Turn out and knead for 10 minutes, adding more flour as necessary.
  • Replace in bowl, cover and let rise until doubled.
  • Punch down, divide into sixteen pieces and form into logs.
  • Place rolls on greased baking sheet.
  • at this point add 4 small cubes of cream cheese and a few jalapenos to the inside slash so steam escapes of each roll you do this too.
  • Cover and let rise until doubled.
  • Preheat oven to 375°F.
  • While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool.
  • Brush rolls with the glaze and lightly score top of rolls with sharp knife.
  • Bake 35 minutes or until golden.

Nutrition Facts : Calories 178.2, Fat 2.1, SaturatedFat 1, Cholesterol 3.8, Sodium 49.2, Carbohydrate 35.1, Fiber 3.5, Sugar 0.7, Protein 5.7

2 cups water
1 1/2 teaspoons honey
2 tablespoons butter
1/4 teaspoon salt
3 cups bread flour (HIGH GLUTEN FLOUR)
3 cups wheat flour
1 (1/4 ounce) package yeast
6 ounces cream cheese (optional)
1/4 cup jalapeno, sliced (optional)
1/2 cup water
1 teaspoon cornstarch

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